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Miso Butter-Braised Cabbage over Lo Mein
Miso Butter-Braised Cabbage over Lo Mein

Miso Butter-Braised Cabbage over Lo Mein

with Carrots, Cashews & Crispy Fried Onions

For this flavor explosion, you'll sear wedges of cabbage in butter so the sugars inside caramelize to create unbelievable depth and sweetness. You'll then braise it in the oven with umami-rich miso and serve atop tender lo mein noodles, cashews, and carrots tossed a sweet and savory chili-soy sauce. Finish with a sprinkling of crispy fried onions and your tastebuds will be firing on all cylinders.

Tags:
Veggie
Allergens:
Tree Nuts
Soy
Wheat
Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes
Prep Time10 minutes
DifficultyEasy

Ingredients

serving amount

2 unit

Scallions

1 ounce

Cashews

(Contains: Tree Nuts)

2 unit

Miso Sauce Concentrate

(Contains: Soy)

½ ounce

Vidalia Onion Paste

2 tablespoon

Soy Sauce

(Contains: Soy, Wheat)

1 teaspoon

Garlic Powder

1 unit

Crispy Fried Onions

(Contains: Wheat)

1 ounce

Sweet Thai Chili Sauce

4 ounce

Shredded Carrots

4.5 ounce

Lo Mein Noodles

(Contains: Wheat)

5 teaspoon

Rice Wine Vinegar

1 unit

Conehead Cabbage

Not included in your delivery

Salt

Pepper

Butter

(Contains: Milk)

Cooking Oil

Nutrition Values

/ per serving
Calories800 kcal
Fat40 g
Saturated Fat16 g
Carbohydrate97 g
Sugar28 g
Dietary Fiber9 g
Protein16 g
Cholesterol45 mg
Sodium2980 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Small Bowl
Whisk
Large Pan
Strainer
Medium Pot

Instructions

Prep
1

• Adjust rack to middle position and preheat oven to 375 degrees. Bring a medium pot of salted water to a boil (large pot for 4 servings). Wash and dry produce. • Quarter cabbage lengthwise, keeping stem and core intact. Trim and thinly slice scallions, separating whites from greens. Roughly chop cashews. • In a small bowl, whisk together miso sauce concentrates and 3⁄4 cup water (1 1⁄2 cups for 4) until smooth.

Sear & Braise Cabbage
2

• Heat 2 TBSP butter (4 TBSP for 4 servings) and a drizzle of oil in a large, preferably ovenproof, pan over medium-high heat. Add cabbage, cut sides down. Cook until dark brown and beginning to soften slightly, 3-4 minutes. Flip cabbage to second cut side; cook until dark brown, 3-4 minutes more. • Add 1 TBSP vinegar (2 TBSP for 4) to pan. Cook, undisturbed, until vinegar has mostly reduced, 15-20 seconds. • Stir in miso mixture (reserve bowl); bring liquid to a boil. Once boiling, turn off heat. (If your pan isn’t ovenproof, transfer cabbage and liquid to a baking dish now.) • Carefully transfer pan to oven and bake on middle rack until cabbage is tender and liquid has reduced, 20-25 minutes.

Cook Noodles
3

• Once water is boiling, add noodles to pot. Cook, stirring occasionally, until al dente, 5-7 minutes. • Drain noodles and rinse under cold water, 30 seconds. Shake off excess water and set aside. Reserve pot.

Make Soy-Chili Sauce
4

• Meanwhile, in bowl used for miso mixture, whisk together Vidalia onion paste, soy sauce, chili sauce, remaining vinegar, and 1⁄4 cup water (1⁄2 cup for 4 servings) until smooth.

Cook Carrots
5

• Heat a large drizzle of oil in pot used for noodles over medium-high heat. Add carrots and scallion whites; lightly season with salt and pepper. Cook, stirring occasionally, until carrots begin to soften slightly, 1-2 minutes. • Reduce heat to medium. Add garlic powder and cashews. Cook, stirring, until garlic powder is fragrant, 30-60 seconds.

Finish Noodles
6

• Add drained noodles, soy-chili sauce, and 1 TBSP butter (2 TBSP for 4 servings) to pot with carrot mixture. Cook, stirring, until butter has melted and noodles are thoroughly coated, 30-60 seconds. Taste and season with salt and pepper if desired.

Serve
7

• Divide carrot and cashew lo mein between shallow bowls; top with braised cabbage. Spoon as much miso butter sauce from pan over cabbage as you like. Garnish with crispy fried onions and scallion greens. Serve.

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